Grilled Chicken Breast with Mango Pepper BBQ Sauce

I have to confess that I buy very little in the way of barbeque sauces.  In fact, the three main ones I buy occasionally are Dianna Sauce and Sweet Baby Ray's simply because I have not cloned them yet.  The bottom line is, homemade barbeques sauces are fresher and can be tailored to your taste buds while saving you a bundle of money.  I understand wanting the convenience of a ready to use bbq sauce though so what I do is work on a recipe until it is just right, then home can it.  That gives me the convenience, cost saving and a lovely, preservative free product that is ready to use.  This is the time of year I like to start experimenting with bbq sauces that may make it to the canning pot.

Mango goes nicely with pork, poultry and fish.  Since chicken was on sale I decided to prep a couple of the chicken breasts for the grill.  This is the time of year here where mangos are fairly inexpensive as well so using them to make a bbq sauce made a lot of sense.

This tasty sauce takes a bit more work but it is worth it.  The sauce would have to be thinned somewhat for home canning and I would pressure can it.  The mango pepper bbq sauce will more likely be a sauce I make fresh to use when mangos are in season.

Mango Pepper BBQ Sauce
inspired by: Better Homes and Gardens, New Grilling Book, 2005., Pp. 35.

1 c red sweet peppers, chopped
1 sm onion, chopped
1 mango, seeded, peeled and chopped
2 tbsp packed brown sugar
1 tbsp rice vinegar
¼ tsp chili powder
1 tbsp green pepper, finely chopped

Heat oil in non-stick skillet.  Stir in peppers and onion.  Cook until just tender.  Stir in remaining ingredients.  Bring to a low boil.  Reduce the heat then simmer about 10 minutes.  Cool mixture.  Pour into food processor bowl.  Process until smooth.  Brush on meat or poultry during the last 10 minutes of grilling.

Once you start making your own bbq sauces you will seriously be amazed at how easy and inexpensive it is.  I served the grilled chicken breast with mango pepper bbq sauce with a zucchini boat stuffed with grilled grape tomatoes, carrots and mushrooms as well as a grilled beet.  What is nice about this meal is the absence of starches aka low carb (eg. potatoes, pasta, rice) giving it a nice, clean, healthy approach.  It was very low fat as well with less than a quarter ounce of fresh grated Parmesan cheese used as a garnish and flavour boost.  Beets roasted on the grill are simply delicious too!  All away around, this healthy meal was a real family approved pleaser!

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